“Chanel is composed of only a few elements, white camellias, quilted bags and Austrian doorman’s jackets, pearls, chains, shoes with black toes. I use these elements like notes to play with.” -Karl Lagerfield
Here are a few notes to play with. The tomato and basil combination is timeless. Feel free to improvise and accessorize as you please. As for the top sirloin and pesto, you can alter it into a delicious steak sandwich or a brilliant rendition of steak and eggs. Take these notes, have fun, create!
PrintTop Sirloin With Pesto
Ingredients
Scale
- 2 cups basil leaves
- 1/2 garlic, crushed
- 1/4 cup parmesan cheese (opt), grated
- 2 tbsp toasted pinenuts, crushed
- 2/3 cup olive oil
- Salt and pepper
- Heirloom Tomatoes
- 1 dried red chili pepper (opt)
- 3 garlic cloves
- 1 small onion, chopped
- 1 tbsp fresh parsley
Instructions
Directions for the pesto
- In a blender, place the garlic and basil leaves into the pitcher. Pour in half the olive oil and press down with a ladle or other blender-safe attachment. Beginning on low speed, immediately begin to drizzle in the oil while increasing the speed. The goal here is to get it blended to a paste as quickly as possible to preserve the color. Once successful remove contents into a mixing bowl and season to taste with the grated cheese, pine nuts salt and pepper. Adjust with more oil if needed.
For the top sirloin
- Season liberally with sea salt and cracked black pepper. Grill to a nice medium-rare or sear in a pan either wholly or cut into smaller “stir-fry-sized” pieces. Drizzle with pesto.
For the salad
- Slice tomatoes into rounds or wedges. Sprinkle with salt and torn basil. Drizzle with olive oil. They go together like Chanel goes with pearls.